EMBER (1st Session - Mar, 2015)

SUMMARY
This beer was GOOD.
It was my first attempt at using smoked malts (at least in any notable capacity). Beer was very thin, with little body, which was a large draw back. With more body this beer will kill. I think this recipe has a lot of potential.

RECIPE
Grains (11.25lbs)
     9.0 lbs Pale Malt
     1.0 lbs Cherrywood Smoked Malt
     .50 lbs Crystal 40
     .50 lbs Crystal 80
     .25 lbs Roasted Barley
Hops (8.25 AAUs)
     8.25 AAUs Kent Golding (1.5 oz | 5.5%)
Yeast (1 Packet of Either)
*I will probably use a different yeast moving forward, but I used Wyeast 1084 during my last go (too dry)

Wyeast 1084 (Irish Ale)

(Med | 71-75% | 62-72°F)

BREW NOTES

Cherrywood Malt was not crushed. Used rolling pin to crush. 
Smoke flavor may be lacking as a result.
Mash Temperature was too low. Tried to compensate with additions of boiling water. BG was lower than desired (~1.031). Likely a result of the low mash temp. 
Boiled volume down to reach desired OG (not very successful). 4.5 gallons transferred to primary

FERMENTATION NOTES

Transfer to secondary was seamless.
4 gallons to bottling bucket. 
Beer was 68 degrees. 
3.2oz corn sugar as primer.

     

TASTING NOTES
Initial Taste (2 weeks)

- Thin body
- Mouth feel similar to BMC beers (Boooooooo!)
- Smoke flavor is astringent and very sharp
- Needs time
Second Taste (3 months)
- Smoke flavor leveled out pleasantly 
- Still far too thin bodied

LESSONS LEARNED
Don't forget to crush all of the grain (even if 1lb comes in a separate and sealed bag)
Mash temps matter!